Tigelada

Tigelada, also called Tigelada de Abrantes, is a Portuguese dessert baked in a wood-fired oven in a pre-heated, unglazed clay bowl. It forms a disc about two centimetres thick and ten to twelve centimetres across, yellow-brown in colour, with an underside that turns honeycombed because the bowl is so hot when the mixture is poured in. The batter combines eggs, milk, unleavened flour, sugar, lemon and salt. The sweet is considered a conventual sweet and is traced to the Lisboa e Vale do Tejo region. A recipe for Tigeladas de D. Maria de Vilhena appears in the Cookbook of Infanta D. Maria and matches the Abrantes recipe, and the municipal historical archive in Abrantes holds a list of recipes from the Convento da Graça de Abrantes that includes it, although several places in the municipality claim its origin.